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Sweet and salty, crunchy
and creamy, this scrumptiously festive layered strawberry gelatin
salad is always a big hit at potlucks and holiday dinners.
Strawberry
Pretzel Salad
- 3/4 cup butter, softened
- 3 tablespoons brown sugar
- 2 1/2 cups crushed pretzels
- 1 (6-ounce) package strawberry
flavored gelatin
- 2 cups boiling water
- 3 cups chilled strawberries
- 1 (8-ounce) package cream
cheese
- 1 cup granulated sugar
- 1 (7-ounce) container
non-dairy whipped topping, thawed
- Preheat oven to 350°F
(175°C).
- Cream butter with brown
sugar. Mix in pretzels and pat mixture into the bottom of a 9 x 13 x 2-inch baking pan. Bake
for 10 to 12 minutes. Set
aside to cool.
- In a medium bowl, dissolve
gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
- In a small bowl beat cream
cheese and sugar together until smooth. Fold in whipped topping. Spread mixture over the
top of cooled crust, making
sure to seal the edges. Chill, then pour gelatin mixture over
the cream cheese layer.
Chill until firm.
Makes 10 servings.
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